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Shrimp Scampi Bake
SUBMITTED BY:
Kimber
PHOTO BY:
Yan
"Easy version of this classic with the wonderful 'zip' of Dijon-style mustard."
RECIPE RATING:
Read Reviews
(634)
Review/Rate This Recipe
PREP TIME
30 Min
COOK TIME
15 Min
READY IN
45 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 cup butter
2 tablespoons prepared Dijon-style mustard
1 tablespoon fresh lemon juice
1 tablespoon chopped garlic
1 tablespoon chopped fresh parsley
2 pounds medium raw shrimp, shelled, deveined, with tails attached
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DIRECTIONS
Preheat oven to 450 degrees F (230 degrees C).
In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat.
Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp.
Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque.
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REVIEWS
Reviewed on Dec. 18, 2005 by
TUNISIANSWIFE
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TUNISIANSWIFE
Dec. 18, 2005
This recipe couldn't be any easier to fix..a wonderful meal to prepare in a hurry but tasting like you worked long and hard! I didn't have fresh shrimp..had 2 12oz bags of frozen so thawed them first and drained off all the water; proceeded with the recipe as stated. I used just a shy tbsp. of the dijon and on the advice of others, only used 1/2 cup butter. When I got the mixture together, I didn't think there would be enough but continued to heed the repetative advice of other reviewers and stuck with half cup...am glad I did...it was plenty enough and hubby dipped his french bread in the garlic butter! I used 2 cloves of garlic and rough chopped a handful of parsley. I also added a splash of dry white wine...this was fabulous and will definitely make again..don't be shy to try it with the frozen shrimp...just dethaw first and drain off all the water. I served this over linguine.
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54 users found this review helpful
This recipe couldn't be any easier to fix..a wonderful meal to prepare in a hurry but tasting...
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Reviewed on Jan. 15, 2006 by
RETROINDIGO
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RETROINDIGO
Jan. 15, 2006
This is very easy and tasty. I used the full amount of butter and thought it was fine because I served it over penne. However, if you don’t want extra sauce, I’d reduce the butter by half. I used extra garlic, dried parsley and frozen shrimp, thawed, shelled, and drained. I don’t really care for mustard, but used the required amount anyway. It added a little something. Had I not known that there was mustard in this dish, I wouldn’t have recognized the flavor; it was that subtle. I don’t understand how people could find it overpowering unless they used yellow mustard. I took one star off because the cook time for the shrimp is way off. I used large shrimp and they were a tad overdone at 10 minutes. ( I think they should have come out of the oven at 7-8 minutes) I can’t imagine how rubbery medium sized shrimp at 15 minutes would be.
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40 users found this review helpful
This is very easy and tasty. I used the full amount of butter and thought it was fine because...
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Reviewed on Dec. 5, 2006 by
ChefNan
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ChefNan
Dec. 5, 2006
We loved this recipe. So fast and easy. As far as some of the comments made about using less butter, I went ahead and used all the butter which I think was needed to make sure the shrimp was coated. There was a lot left over in the pan but that was o.k. We did add a light sprinkling of parmesan and old bay, which i think helped the butter cling to the shrimp. A little splash of white wine is also good in the mix.
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30 users found this review helpful
We loved this recipe. So fast and easy. As far as some of the comments made about using less...
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Reviewed on Mar. 29, 2007 by GINAELIAS
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GINAELIAS
Mar. 29, 2007
I've only taken the time to write 4 reviews thus far. I felt compelled to write a positive review for this dish. It is truly EXCELLENT, given the time investement and number of ingredients. This is equal (and even better) to most of the scampi dishes I've eaten in restuarants. As other reviewers, I cut the butter in half (which means you use one block of butter from your container 8 tablespoons = 1/2 cup), I added 3/4 cup of White Cooking Wine, I omitted the Parsley (since I didn't have it, and it did not affect the taste in the least). I baked for 14 minutes (without any pre-marinating -no time for it). I tossed it in with Spinach Fettucine (got to get the vegetables in somehow). It was great, wonderful smell, not overly buttery (I don't like alot of butter). Was a crowd pleaser at my home. Will definitely make again. Thank you for this RECIPE!!!!!
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19 users found this review helpful
I've only taken the time to write 4 reviews thus far. I felt compelled to write a positive...
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Reviewed on Dec. 20, 2005 by sydney
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sydney
Dec. 20, 2005
I too made some modifications to this great recipe. I used 24 oz. of frozen shrimp, with the tail on. Used only 1 tablespoon of mustard, and I added apprx. 1 tablespoon old bay seasoning, 3 cloves of chopped garlic and 2 tablespoons of fresh parsley to the butter mix. After placing in a non stick cookie pan (with sides), I sprinkled it with a mixture (about two handfulls)of panko bread crumbs and fresh grated parmigiano-reggiano cheese. The last two to three minutes of cooking, I placed the oven on broil (just long enough to brown the tops of the shrimp). OUTSTANDING!
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19 users found this review helpful
I too made some modifications to this great recipe. I used 24 oz. of frozen shrimp, with the...
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Reviewed on Oct. 9, 2003 by VENDELLA
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VENDELLA
Oct. 9, 2003
This dish was quick, easy and absolutely delicious!! Wonderful flavor!! I used Grey Poupon "Mild & Creamy" style mustard, as others commented that the mustard taste was overwhelming. The taste of this dish was wonderful and definitely NOT too mustardy tasting. Again, absolutely delicious - this is a keeper!!
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19 users found this review helpful
This dish was quick, easy and absolutely delicious!! Wonderful flavor!! I used Grey Poupon...
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Reviewed on Sep. 2, 2005 by
RANCHGIRL_59714
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RANCHGIRL_59714
Sep. 2, 2005
The main reason this is a 5* rating comes from the ease of preparation in relation to the awesome results! My boyfriend and co. devoured this last night at dinner, along with Baked Pineapple and Cheese Vegetable Soup as a starter course (see reviews). In agreement with another reviewer, I found the amount of butter excessive and cut it down to only a little over half. I also doubled the fresh parsley, tripled the garlic (as per usual:-), used bottled lemon juice (since it was all i had on hand and the lemons at the market looked HORRID...gotta love MT produce eh???) and sprinkled the shrimp with old bay, s&p before buttering them. **My shrimp were quite large, and were done in 7-8 minutes....DEFINATELY keep an eye on them, as they tend to get tough, rubbery, and dry when cooked too long. Awesome!!
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15 users found this review helpful
The main reason this is a 5* rating comes from the ease of preparation in relation to the...
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Reviewed on Oct. 11, 2003 by
SUSAN203
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SUSAN203
Oct. 11, 2003
This is a great, quick, easy recipe. I used cooked shrimp, which made it even easier. I added a bit of breadcrumbs and set the oven to broil for about 3 minutes toward the end, just for a little crunch.
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14 users found this review helpful
This is a great, quick, easy recipe. I used cooked shrimp, which made it even easier. I...
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Reviewed on Apr. 12, 2007 by Rose L.
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Rose L.
Apr. 12, 2007
I really liked this recipe! I'm only thirteen, so I'm not really taken seriously when I cook, but this made my family finally realize it! Thanks!
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12 users found this review helpful
I really liked this recipe! I'm only thirteen, so I'm not really taken seriously when I cook,...
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Reviewed on Apr. 13, 2007 by Apoxy
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Apoxy
Apr. 13, 2007
This recipe was AWESOME. My family said it was the best I had ever made. Now that is something since they are picky eaters. I did do a couple of things different. I used 1 stick of butter and a 1/2 can of chicken stock inplace of the 1 cup of butter. I like lemon, so I used a little bit more. The dijon mustard gave it such a great flavor as well. Also, I did not have any "fresh" parsley, so I just used dried. I cooked 1 lb of pasta shells in the remaining chicken stock plus water. I poured all of the shrimp scampi bake over the drained shells and mixed it up. Added salt and pepper to taste as I went along. This was very flavorful. Thanks for such a delicious recipe. Definitely a keeper for our receipe box.
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10 users found this review helpful